Yield: 1 servings
|- Additional recipes for preparing breads in this series|
|½ cup||Blanched almonds; minced|
|1 cup||Confectioners' sugar|
|2 tablespoons||Water Garnish icing with:|
|2 tablespoons||Rum or Cognac|
|½ cup||Currants or raisins|
ALMOND BUTTER INGREDIENTS
VANILLA CREAM INGREDIENTS
ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well.
ICING: Beat the sugar and water together until completely blended.
Drizzle over the pastry and garnish with cherries and almonds if desired.
VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately.
PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped.
EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed.
Source: Vera Stevens, my mother